Wikipedia on Cous Cous:
This salad is great to take to parties as it transports well and for home use keeps about a week...
Mis en place
1 box Cous Cous
1 can chicken stock
1 Tbls butter
1 cucumber peeled rustic and small diced
3 roma tomatoes small dice
1 cup fresh mint leaves, chopped
1 cup curly parsley, chopped
1 can each black beans and white beans, rinsed and drained
1 Tbls honey
juice of one lemon
3 Tbls white vinegar (rice wine vinegar works well)
1 Tsp. Herbs de Provence
1 Cup EVO
Prepare Cous Cous per package instructions: (place butter and chicken stock in pan, bring to boil, stir in Cous Cous and cover, remove from heat, let rest 5-8 minutes, then fluff with fork).
Meanwhile make viniagrette: place honey in medium bowl, whir in lemon juice, then vinegar. Add S&P and Herbs de Provence, mix well into smooth paste. Now slowly drizzle in EVO while whisking briskly. Set aside.
Place cous cous in large bowl, fluff repeatedly with fork. Now add all vegetables, beans, mint and parsley. Combine well. Now add viniagrette and season liberally with S&P. Taste for seasonings and adjust as needed... This is great served with some Mexican Papaya as a nice lunch or first course with some barbequed chicken.